We sit like a jewel on the grounds of the Links at Worthington golf course
Chef Dave Moses is from Sierra Grille, we were fortunate to snag him and offer him the opportunity to run his own restaurant and establish his own brand. We recently hired Sous-Chef Jonathon who worked with Michalengelo earlier in his career. This combination of talent is creating the best grass fed burger around, FANTASTIC desserts, and incredible menu choices I challenge anyone to tell me of an organic restaurant in the area that does dinner as well as we do.
We are located far away from the maddening crowd; positioned under a night sky filled with stars, with incredible views of the neighboring hills. Worthington is such a beautiful town, but luring people in who need to drive is a challenge. Our solution? Create the most amazing energy we can, and provide New York level cuisine made with the freshest local organic ingredients. We have room to grow, but, we can proudly say, we think we are one of the TOP TEN in Western Massachusetts.
And of course, the greens are like Velvet
We have patrons that are in for dinner, a drink, an after meal dessert almost every day we are open. That's saying something!
We boast a seasonal menu plus weekly specials, and a prix fixe menu with appetizers like tuna tartar and a main course that features unique fixings with local chicken, pheasant, duck and rabbit, venison and beef, and ALWAYS a vegetarian option.
We have fully stocked restaurant bar with top shelf bourbons and single malts, we feature beers on Tap from the Sena Brewery on Buffington Hill Road. We have sourced a pretty unique wine selection too. As something of a wine lover, I've worked with our vendors to source amazing wines at even more amazing prices, for wines of the same quality, you would pay about twice as much as what we offer to our guests.